A vibrant salad combines fresh seasonal vegetables with fluffy quinoa for a light and nutritious meal. Topped with a tangy poppy seed dressing, it’s perfect for a quick lunch or a healthy side dish.
Prep Time10 min
Cook Time15 min
Total Time25 min
Difficulty
Easy
Better Cooking Tips
Rinse quinoa thoroughly before cooking to remove any bitterness.
Toast the quinoa lightly in a dry pan before boiling to enhance its nutty flavor.
Whisk the dressing ingredients well to ensure the poppy seeds are evenly distributed.
Ingredients
0/15
Why This Meal Is A Winner
This salad is fresh, vibrant, and full of wholesome ingredients. It combines the nutty flavor of quinoa with crisp seasonal vegetables and a tangy, slightly sweet dressing. It’s a nutritious dish that feels light but satisfying.
Step 1
Lightly heat your oven to 475°F. Lightly grease a baking sheet with cooking spray, then spread out the sweet potatoes and Brussels sprouts. Drizzle everything with olive oil and season with a bit of salt and pepper. Roast the veggies for about 15 to 20 minutes, keeping an eye on them every now and then to make sure they don’t burn. Once they’re tender and nicely browned, take them out and let them cool for 15 to 20 minutes.
Step 2
While the veggies are cooling, toss the quinoa, beets, and cranberries together in a big bowl. In a separate small bowl, whisk together the vinegar, sugar, chopped onion, poppy seeds, salt, and dry mustard to make the dressing.
Step 3
Once the roasted vegetables have cooled, fold them into the quinoa mixture. Then pour in the dressing and sprinkle the feta cheese on top. Give everything a gentle mix to combine. This salad is delicious served at room temperature or chilled—whatever you prefer!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Guide
Serve this salad chilled or at room temperature. It pairs beautifully with grilled chicken or fish for a complete meal. You can also enjoy it as a refreshing side dish at picnics or potlucks.
Storage Suggestions
Keep leftovers in an airtight container in the refrigerator for up to three days. The salad may absorb the dressing over time, so consider adding extra fresh vegetables or a splash of dressing before serving again.
Frequently Asked Questions
Can I use other vegetables instead of sweet potatoes and Brussels sprouts?
Yes, you can substitute with vegetables like carrots, cauliflower, or green beans depending on the season and your preference.
How do I cook quinoa for this salad?
Rinse quinoa well, then boil it in water with a 2:1 water-to-quinoa ratio until tender, about 15 minutes. Let it cool before using.
Can I prepare this salad in advance?
Yes, it can be made a few hours ahead and stored in the fridge. Add the dressing just before serving for best texture.
Is there a substitute for feta cheese if I’m allergic or don’t like it?
You can use goat cheese, ricotta salata, or leave it out entirely if you prefer.
How long will the salad keep in the refrigerator?
It will stay fresh for up to 3 days when stored in an airtight container.
Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well and add a nice sweetness to the salad.
What’s the best way to reheat the roasted vegetables if I want a warm salad?
Gently reheat them in the oven or microwave before mixing with the other ingredients.
Can I use a different type of vinegar in the dressing?
Yes, apple cider vinegar or red wine vinegar can be used as alternatives for a slightly different flavor.
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